Navy bean and roasted red pepper dip

Who doesn't like quick and easy to make recipes that are good for you and taste incredible? This pretty dip is ready in minutes and requires no effort! Serve it with crudités and crackers, in a sandwich, or with pita bread and Kale Tabouleh.

- 1 can 500 ml navy beans, drained and rinsed
- 2 roasted red peppers
- 2 garlic cloves
- 1 Tablespoon tahini
- 1/2 lemon, juiced, or more, to taste
- 1 teaspoon cumin
- a pinch cayenne
- sea salt, to taste
- extra virgin olive oil

Place all ingredients, except for the olive oil, in a blender and pulse until smooth. Taste and adjust seasonings to your preference, scoop the composition into a serving bowl and garnish with a drizzle of extra virgin olive oil. Enjoy!

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